Macaroon Bil Toum (Lebanese Garlic Noodles)

Recipe for Macaroon Bil Toum: The ultimate comfort food for garlic lovers from the mountains of Lebanon.

Macaroon Bil Toum (Macaron/Ma3kroun bi Toom) is a rustic dish found in the mountain villages of Lebanon. Little pasta dumplings are boiled until soft and tender, then coated in a lemony garlic sauce called Toum. It is the perfect comfort food for garlic and pasta lovers alike.

I was only able to find a handful of recipes for this dish, so would love to learn more if any of you have tried it. Another recipe I saw included cubes of potatoes and I also came across versions that mix the garlic, lemon juice, and olive oil into the boiled macaroon while cooking over low heat instead of creating the sauce separately as seen here.

To form the dumplings, a basic flour and water dough is kneaded until smooth. Pieces are broken off and rolled into long thin ropes, then the ropes are cut into 1 1/2-2 inch long slices. Use three fingers to roll each each dumpling over to form little grooves and a space in the middle. This helps the dumplings cook evenly while keeping their tender texture and creates little nooks and crannies to hold the sauce.

Letting the hot dumplings sit in the sauce for a few minutes before serving allows the garlic to heat for a bit and helps remove some of the strength. Adjust the amount of olive oil and lemon juice to taste if needed.

In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour and salt. Mix in the water to form a dough and knead until soft and smooth. Set aside and cover with a towel for 20-30 minutes while you prepare the sauce.

In a mortar and pestle or blender, mash together or blend the garlic cloves with a pinch of salt. Mix in the lemon juice and slowly add the olive oil until smooth and creamy.

Bring a large pot of salted water to a boil.

On a floured surface, pull off a large piece of dough and roll it into a 1/2 inch thick rope. Slice the rope into 1 1/2 inch long pieces. Push three fingers into the center of a cut piece of dough and gently pull the dumpling towards you to roll it. Repeat with remaining dough.

Reduce the boiling water to medium high and add the dumplings in batches, being careful not to overcrowd. Stir to keep any dumplings from sticking to the bottom. Once they rise to the top, cook for a couple minutes longer, until tender and about 15 minutes total. Remove with a slotted spoon and repeat with remaining dumplings.

Toss the cooked dumplings with the garlic lemon sauce and allow to sit for 5 minutes before serving.

I know it is not exactly the same, but these dumplings remind me of Knoephla soup. A dumpling recipe, but it is served in a creamy, buttery chicken broth. I have such fond memories of making this with my Grandmother. I have yet to make it this year.